Ever have one of those weeks where you just feel like you’re under water? Mine’s been kind of like that this week. Just more to do than I think can humanly be done. Fortunately for me, I’ve got a lovely trip to Mexico coming up on Sunday, and a couple of days off to catch up (and breathe, and maybe stop treading water). Traveling gf style can be tricky. More and more airports have gluten-free goodies, but they often cost upwards of $3 or $4 for a granola bar, and I’ll be honest, as a student that seems like a lot of money for little snack bar. So, these tasty little friends came to be. 
They’re extremely customizable, so just use what you’ve got on hand. This combination of fig, date, oats, almonds, chocolate, coconut shreds, chia seeds, and maple syrup is sooooo good though. Lovely and chewy with just the right amount of sweetness, I find myself wanting to high-five these bars, but as it turns out, granola bars don’t really give a solid high-five back. It’s much more satisfying to eat them.
To make these, you need:
1. 5 cups gluten-free oats
1 cup puffed rice cereal
1 cup raw almonds
1/2 cup shredded, unsweetened coconut
3-4 squares of dark, dark chocolate, chopped into small bits
1/4 cup chia seeds
1/2 cup maple syrup
6 dried figs, chopped
5 dates, chopped and pitted
a dash of nutmeg
a dash of cinnamon
1/8 cup water
Preheat the oven to 350 degrees. Mix all ingredients together in a big bowl. I know, that sounds like such a complex step. One of the many reasons homemade granola in any form is the best.
If you have an 8 x 8 inch dish, use that, but if not, I found that two bread pans worked out just fine. Either way, line the pan (or pans) with parchment paper, and press the mixture into the bottom of the pan. Don’t be afraid here. Press really hard! The better pressed it is, the better your bars will stick together. Now bake for 30-40 minutes, until the tops is golden brown.
Remove the parchment and granola from the pan, and let cool completely before cutting into bars.
Take them anywhere, eat, and enjoy!
Yum For Tum 